This is a super simple gingerbread recipe. I don’t bother to chill the dough before using it, but if you do you will get a sharper edge on the finished biscuits. I find this recipe makes a lot of dough and so I cut the biscuits out, bake what I need, and freeze what I don’t. To freeze the biscuits place them onto the grease proof paper on a baking tray and pop them into the freezer. When they are solid you can transfer them into freezer bags and use them whenever you want them, they take slightly longer to bake from frozen so start with an extra 5 minutes and bake on if needed.
(Makes up to 20 biscuits)
Prep time: 10 minutes Cook time: 15 minutes
- 350g plain flour
- 1 tsp bicarbonate of soda
- 3 tsp ginger
- 1 ½ tsps cinnamon
- 130g butter/margarine
- 175g soft light brown sugar
- 1 egg
- 4tbsp golden syrup
To decorate: royal icing sugar (mixed with water to a thick consistency) and any sweets/sprinkles you have to hand.
You will need: a flat baking tray, grease proof paper, biscuit cutter, icing bag.
Preheat oven to 160o fan/gas 4.
Place the grease proof paper on the baking tray.
Add everything except the egg to a stand mixer or food processor, blitz to fine breadcrumbs, add the egg and bring it into a dough. If the mix struggles to come together tip it out onto a board and knead it.
Roll dough in on a floured surface to 5mm, cut out shapes and place them onto the grease proof paper, leaving a gap between the biscuits.
Bake for 15 minutes.
Leave to cool on the tray before decorating.